Vitamin Fortification of Fluid Milk

• Autores: Ana Isabel Galván, Santiago Ruiz-Moyano Seco de Herrera, MaryAnne Drake
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 4, 2017, págs. 856-864
• Idioma: inglés
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• Resumen

  • Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk. Many of the degradation components of vitamins A and D have flavor/fragrance applications, but there is little published research on their possible flavor contributions to fluid milk. Vitamin concentrates can impact flavor and flavor stability of fluid milk. Proposed mechanisms of off-flavor development and changes in flavor stability of fluid milk are discussed in this review.